Straight from Louisiana, the Crawfish Empanada is like crawfish etouffee in a pie crust; crawfish, rice, special seasonings, and cream of mushroom. It's just a little spicy. This local NOLA favorite continues to grow in popularity regionally and nationally as curious seafood lovers try it and discover it's even better than shrimp or crab! Empanadas are delicious hand pies that originated in the Iberian Peninsula. The recipes for empanadas were carried to the New World by Spanish and Portuguese sailors and are now a staple across Central and South America. Ours come from Coushatta, Louisiana, where one family has been perfecting these savory pastries for nearly 30 years. These 4 oz hand pies are the perfect size for a lunch or dinner entrée. Just fry or bake until they're lightly golden brown. Cooking instructions are included on each package. Each package contains 24 four-ounce frozen pies.

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First time eating crawfish. Nice mix of veggies and rice. My 96 year old Dad liked it too.

By dormeryfrom WVon Nov 24, 2012

Simply Perfect

Having grown up in west TX near the border, I've eaten many empanadas. These crawfish reinvented are a whole nother thing: absolutely delicious gourmet food. From the tender piecrust to the stuffing, which is almost completely crawfish with a delicious spicy sauce, you will always wish you had just one more.